Pamela Elizabeth is an entrepreneur, activist, and 10-year-plus expert in the vegan arena as a restaurateur, most notably operating the largest vegan fast-food brand in the country, the Blossom brands, and her latest venture, Urban Vegan Kitchen (UVK), a West Village retro hot spot offering upscale comfort street food à la plant-based.

For Pamela it isn't just about grub; it's a movement. "It's about letting people feel connected while they cool out and feel good in their bodies. You can have fun and change the world. It is possible. That’s what we try to do at UVK and at Blossom Du Jour," she says.

Chickpeas—they are loaded with all sorts of spectacular health benefits such as lowering high cholesterol levels, boosting the immune system, and reducing inflammation. Chickpeas, aka garbanzo beans, should be an essential part of anyone's diet. The traditional medicinal use of chickpeas is interesting because it goes way back to Greek times.

Greek physicians would use them to help facilitate menstruation. Historically, we have found in books that they help women in labor to ease childbirth and increases breast milk production. Chinese medicine also advocates for this legume as they believe it's beneficial to the kidneys and has diuretic properties. Chickpeas are soothing to the stomach, all while providing a ton of protein.

Heirloom Tomato Chickpea Curry

Ingredients

Two bags dried organic garbanzo beans

¼ teaspoon mustard seed

1 tablespoon curry powder

1 teaspoon dried coriander

½ medium onion, diced

2 crushed garlic cloves

3 tablespoons good-quality olive oil

12 tricolor heirloom tomatoes

1 tablespoon coconut sugar

1 teaspoon turmeric

½ teaspoon nutmeg

1 teaspoon salt

Preparation

1. Leave the chickpeas to soak in water overnight, semi sprouting them. Saute mustard seed, coriander, onion, and garlic in olive oil on a medium flame for a few minutes.

2. Once the onions are translucent, add the heirloom tomatoes and let them come to a nice bubble for a good 20 minutes on a low flame, stirring occasionally. Next, add the sugar, turmeric, nutmeg, salt, and chickpeas and ½ cup of warm water.

3. Continue to let everything cook down for another 20 minutes, covering the pan so the tomatoes and chickpeas can absorb the spices nicely. The flame should be on low.

4. Once the stew is ready, let it sit for 5 to 7 minutes. Serve over perfectly cooked quinoa or whole grain of choice.